Banana Cream Cheesecake

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This Banana Cream Cheesecake is a rich, creamy dessert that blends the smooth texture of a traditional cheesecake with the light, fruity essence of ripe bananas. The buttery graham cracker crust and a fluffy layer of whipped cream make it a dreamy indulgence.

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe bananas (about 2 medium bananas)

Banana Cream Layer:

  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 1 (3.4 oz) package instant banana cream pudding mix
  • 1 1/4 cups cold milk

Whipped Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Sliced bananas, for garnish

Instructions:

  1. Prepare the crust:
    • Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Make the cheesecake filling:
    • In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the sour cream, vanilla extract, and mashed bananas, and mix until combined.
    • Pour the filling over the cooled crust. Smooth the top with a spatula.
    • Bake for 55-65 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
    • Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight.
  3. Make the banana cream layer:
    • In a bowl, whisk together cold milk and instant banana cream pudding mix. Set aside to thicken.
    • In a separate bowl, whip the cold heavy cream and powdered sugar until stiff peaks form. Fold the whipped cream into the prepared pudding mix.
    • Spread the banana cream mixture over the chilled cheesecake layer.
  4. Whipped topping:
    • Whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the banana cream layer.
  5. Garnish:
    • Top the cheesecake with freshly sliced bananas just before serving.
  6. Chill:
    • Refrigerate for at least another hour before serving to allow all layers to set perfectly.

 

 

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